Grilled Calamari



“Grilled” Calamari
1 pound cleaned fresh calamari
2 tsp garlic
1 Tbsp extra virgin olive oil
1 tsp crushed red chili flake
1/2 tsp kosher salt
black pepper (pinch)
cooking oil, as needed

1.5 cups cooked cannellini or other white beans, room-temp and drained of their liquid (canned or cooked from dry beans, see note below*)
3-4 Tbsp shallot, thinly sliced
3 Tbsp parsley, roughly chopped
3 Tbsp extra virgin olive oil
1 tsp garlic
1.5 Tbsp fresh lemon juice
zest of 1 lemon
a few grinds fresh black pepper
salt to taste

Source from the awesome recipe blog :



  1. Cut the calamari body into 1/3 inch rings and each tentacle section into 2 pieces. If you are grilling the calamari, it may be easier to marinate and grill the calamari BEFORE cutting it into rings. This will avoid small pieces of calamari falling through the grill grates.
  2.  Put the calamari pieces into a small bowl along with 2 tsp grated garlic, 1 Tbsp olive oil, 1 tsp chili flake, 1/2 tsp kosher salt, and a few grinds of black pepper.
  3. Mix everything together and allow the calamari to marinate for at least 15 minutes
  4. Get a large cast-iron or nonstick pan hot over high heat Add a thin layer of neutral-flavored cooking oil to the pan. When the oil is smoking, carefully add the marinated calamari to the pan in an even layer, without overcrowding the pan.
  5. Cook for about 1 or 2 minutes, or until a nice char/crust has developed on the first side. Use a spatula to flip the calamari and briefly cook on the other side, about 30 seconds.
  6. Flip, remove the calamari from the pan/grill and onto a plate. Allow calamari to cool for at least 10 minutes before tossing in the salad. Do not put a paper towel underneath the calamari because any juice that releases from the calamari should go into the salad.
  7. Assemble the salad
    In a large bowl, combine grilled calamari (and any juices that released), 1.5 cups drained beans, 3-4 tbsp thinly sliced shallot, 3 Tbsp chopped parsley, 3 Tbsp olive oil, 1 tsp grated garlic, 1.5 Tbsp lemon juice, zest of 1 lemon, salt, and pepper. Toss everything together.
  8. Mix,  Adjust seasoning as necessary, and serve with lemon wedges if desired.